If you are a fan of chewy oatmeal cookies, this recipe is for you. I found a huge 16 ounce bar Belgian Chocolate bar at Trader Joe’s and it was a great addition to the cookie. The malted milk adds an extra chewiness to the cookie and just a great nutty undertone of earthy flavor. You could also add some pecans or walnuts if you are a fan. Hope you enjoy!

Piling up some love ❤️

Yield: about 2 dozen large cookies


  • 2 1/4 cups all purpose flour
  • 1/4 cup malted milk powder
  • 2 sticks salted butter
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups old fashioned oats
  • 10 ounces Chocolate chunks


Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Heat butter in a medium saucepan on low along with malted milk powder and whisk frequently as the butter starts to foam on top and then golden brown bits start to form at the bottom of your pan. The butter and malted milk will develop a nutty aroma and will have toasted milk bits at the bottom. Watch the butter carefully to avoid burning. Remove from heat and transfer to your mixing bowl and allow to cool for about 30 minutes. Once the butter combination is at room temperature, use the standing mixer and add sugars beating until smooth. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula just until distributed evenly through the dough.

Preheat the oven to 350 degrees and line your cookie sheets with parchment paper. Take about 2 tablespoons of dough in your hand, place on prepared baking sheet 1 1/2 inches apart. Bake for about 10-12 minutes. Once cookies are cool enough to handle, transfer to a cooling rack to cool completely. Enjoy!